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Discussion in 'UDS Builds' started by wudy, Nov 7, 2013.
I need some tip's if anyones got some.
Jeff's newsletter today was a step-by-step. http://www.smoking-meat.com/november-7-2013-smoked-turkey-with-bacon-butter
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Turkey is as easy as chicken. Don't let it intimidate you.
I may try this also gonna try some peanuts in the shell also
Go for it ! The worst that can happen is you have to eat your mistakes!
Not saying this is a mistake.....
Im smoking one for the fire dept. the key is a good brine...
Look at it as a big chicken.....I like 185 in the thighs, breast hits about 175. Looks, smells & tastes delicious with a huge 'wow' factor at the table.....Williehttp://www.smokingmeatforums.com/t/103692/smoked-turkey-in-the-master-forge-gasser-w-qview
I'm doing 4 turkeys this year 2 for thanksgiving and 1 for the shooting class and 1 because I can't have enought turkey in the freezer. I brine mine in salt ,sugar and water nothing fancy. I smoke at about 250º-175º until it reaches 170º.
The only thing I do out of the ordinary is I cut the wings ans leg quarters off. That way not hing dries out while waiting for the others. This works for me , I slice and pull the meat before taking it to others houses, so presentation is not important for us.
I followed the Huffington Post The Ultimate Turkey recipe on a test run a few weeks ago and it turned out amazing. I'm going to halve the salt next time, that's the only change. Going to start a thread momentarily about temp problems I had I think related to gravy heating, but I maintained temps between 300 and 350 and a 14lb bird was done in 3 hours. I didn't chop in half or spatch-cock, it fit hole on my smoker (which doesn't even have a domed lid.
Brine it for 12 hours
Dry it for at least 12 hours
Smoke it at 300-350 until the middle of the breast is 160